Gary’s Farfalle Chicken Salad

Garrison Wayne


This fresh tasting salad is perfect for a party as an entree-type dish, since it contains plenty of chicken. I brought this to an Oscar Party and received great compliments on it. It is totally made ahead and ready to go when you wish to serve.

I poached boneless chicken breast in salted water on top of the stove. I did this a day ahead and chilled in fridge. It sliced quite well. I did about 1/2+ inch cubes. You can use any cooked chicken, however.

You could mix it up by using a combination of meats, such as chicken and ham....or you could just use cooked shrimp instead.



★★★★★ 1 vote

30 Min
10 Min
Stove Top


  • 6 oz
    can of black olives, sliced
  • 16 oz jar(s)
    roasted red peppers, drained, blotted dry, sliced
  • 1 c
    red onion, chopped fine
  • 1/3 c
    italian parsley, chopped
  • 1/4 c
    capers from a jar, drained
  • 1tsp
    lemon zest, fine
  • 4 c
    farfalle pasta (bow ties), measure dry and cook in salted water, drain
  • 1/3 c
    olive oil
  • 3 Tbsp
    tarragon vinegar
  • 1 Tbsp
  • 2tsp
    dijon mustard
  • 1/2 tsp
    kosher salt
  • 1/4 tsp
    black pepper
  • 4 c
    cooked chicken, cubed
  • 1/3 c

How to Make Gary’s Farfalle Chicken Salad


  1. In a small bowl, whisk the olive oil, vinegar, honey, mustard, salt and pepper. Set aside.
  2. In a large bowl, toss the olives, peppers, onion,parsley, capers, and lemon zest to combine.
  3. Cook the pasta in salted water until desired firmness, 9-11 minutes; I usually do the 11 minutes. Drain and add to the large bowl with olive, pepper, etc. Pour the olive oil dressing on top and gently fold to mix with a rubber spatula, being careful to not tear the bow tie pasta. Set aside to cool to room temperature and to let the dressing settle in.
  4. Add the cubed cooked chicken to the salad along with the mayo, and gently fold with the rubber spatula to just combine. Cover with plastic wrap to chill in fridge before serving. It should serve 20, if several dishes are offered.

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